LWT,
Journal Year:
2022,
Volume and Issue:
168, P. 113931 - 113931
Published: Sept. 7, 2022
Kombucha
tea
is
a
traditional
drink
with
unique
flavor,
which
was
obtained
by
fermenting
sugared
green
or
black
"tea
fungus"
(Kombucha).
This
study
aimed
to
produce
pure
cultured
and
investigate
the
change
of
functional
components
flavor
substances.
In
study,
an
acetic
acid
bacteria,
Komagataeibacter
oboediens
SW-1,
used
ferment
one
lactic
bacteria
two
Yeasts.
The
results
showed
that
prepared
Kombucha.
contents
polyphenols
flavonoids
were
increased
55.96%
(0.097–0.471
mg/mL),
88.89%
(0.113–0.612
mg/mL)
in
(BTK).
(GTK),
their
134.65%
(0.137–0.535
103.56%
(0.219–0.743
mg/mL).
highest
titratable
acidity
12.68
g/L
BTK
15.02
GTK,
nine
organic
acids
9.82
9.26
BTK.
Flavor
analysis
42
52
compounds
GTK
detected,
respectively.
correlation
volatile
14
substances
had
significant
contribution
composition
typical
flavor.
Food Research International,
Journal Year:
2019,
Volume and Issue:
128, P. 108782 - 108782
Published: Nov. 8, 2019
UPLC-QTOF-MSE
phenolic
profile
of
kombuchas
produced
from
the
fermentation
green
tea
or
black
at
25
°C
for
10
days
was
investigated
along
with
determination
their
antioxidant
capacities,
antibacterial
and
antiproliferative
activities.
Overall,
127
compounds
(70.2%
flavonoids,
18.3%
acids,
8.4%
other
polyphenols,
2.3%
lignans
0.8%
stilbenes)
were
identified,
103
reported
first
time
in
kombuchas.
A
greater
diversity
abundance
detected
kombucha,
which
resulted
a
higher
capacity.
However,
kombucha
only
one
that
presented
activity
against
all
bacteria
tested
an
increased
cancer
cell
lines,
attributed
to
presence
catechins
among
most
abundant
verbascoside
as
exclusive
compound.
Thus,
type
used
production
interferes
its
bioactive
composition
properties.
Antioxidants,
Journal Year:
2021,
Volume and Issue:
10(10), P. 1541 - 1541
Published: Sept. 28, 2021
Kombucha
is
a
low
alcoholic
beverage
with
high
content
of
bioactive
compounds
derived
from
plant
material
(tea,
juices,
herb
extracts)
and
metabolic
activity
microorganisms
(acetic
acid
bacteria,
lactic
bacteria
yeasts).
Currently,
it
attracts
an
increasing
number
consumers
due
to
its
health-promoting
properties.
This
review
focuses
on
aspects
significantly
affecting
the
compound
biological
activities
tea.
The
literature
shows
that
drink
characterized
by
compounds,
strong
antioxidant,
antimicrobial
Factors
substantially
affect
these
are
tea
type
brewing
parameters,
composition
SCOBY,
as
well
fermentation
parameters.
On
other
hand,
many
unknowns,
which
result,
inter
alia,
different
methods
extraction,
diverse,
often
undefined
compositions
used
in
fermentation,
lack
clearly
defined
effects
contained
tea,
therefore
properties
final
product.
article
indicates
shortcomings
current
research
field
Kombucha,
future
perspectives
improving
this
fermented
drink.
Journal of Food Science,
Journal Year:
2022,
Volume and Issue:
87(2), P. 503 - 527
Published: Jan. 14, 2022
Abstract
Kombucha
has
been
gaining
prominence
around
the
world
and
becoming
popular
due
to
its
good
health
benefits.
This
beverage
is
historically
obtained
by
tea
fermentation
of
Camellia
sinensis
a
biofilm
cellulose
containing
symbiotic
culture
bacteria
yeast
(SCOBY).
The
other
substrates
added
C.
have
also
reported
help
kombucha
production.
type
as
well
amount
sugar
substrate,
which
origin
SCOBY,
in
addition
time
temperature
influence
content
organic
acids,
vitamins,
total
phenolics,
alcoholic
kombucha.
route
involved
metabolite
biotransformation
identified
so
far
microorganisms
process
need
be
further
studied.
Some
nutritional
properties
benefits
related
already
reported.
Antioxidant
antimicrobial
activities
antidiabetic
anticarcinogenic
effects
are
some
beneficial
attributed
Nevertheless,
scientific
literature
needs
clinical
studies
evaluate
these
human
beings.
toxic
associated
with
consumption
still
unclear,
but
possibility
adverse
reactions
occurring,
contraindicated
infants
pregnant
women,
children
under
4‐years‐old,
patients
kidney
failure,
HIV.
regulations
place
for
address
number
criteria,
mainly
pH
alcohol
content,
order
guarantee
quality
safety
ensure
transparency
information
consumers.
Food Chemistry X,
Journal Year:
2022,
Volume and Issue:
14, P. 100302 - 100302
Published: April 6, 2022
Kombucha,
originated
in
China
2000
years
ago,
is
a
sour
and
sweet-tasted
drink,
prepared
traditionally
through
fermentation
of
black
tea.
During
the
kombucha,
consisting
mainly
acidic
compounds,
microorganisms,
tiny
amount
alcohol,
biofilm
called
SCOBY
forms.
The
bacteria
kombucha
has
been
generally
identified
as
Acetobacteraceae.
Kombucha
noteworthy
source
B
complex
vitamins,
polyphenols,
organic
acids
(mainly
acetic
acid).
Nowadays,
tended
to
be
with
some
other
plant
species,
which,
therefore,
lead
variations
its
composition.
Pre-clinical
studies
conducted
on
revealed
that
it
desired
bioactivities
such
antimicrobial,
antioxidant,
hepatoprotective,
anti-hypercholestorelomic,
anticancer,
anti-inflammatory,
etc.
Only
few
clinical
have
also
reported.
In
current
review,
we
aimed
overhaul
pre-clinical
reported
well
brief
compositional
chemistry.
literature
data
indicate
valuable
biological
effects
human
health.
Fermentation,
Journal Year:
2023,
Volume and Issue:
9(1), P. 48 - 48
Published: Jan. 6, 2023
Kombucha,
one
of
the
ordinary
fermented
beverages
consumed
worldwide,
is
produced
by
fermenting
tea
and
sugar
with
a
symbiotic
culture
bacteria
yeasts
or
so-called
SCOBY.
Kombucha
can
be
made
from
different
types
tea,
such
as
black,
green,
white,
red,
oolong
teas,
yielding
various
health
benefits
properties.
Several
species
are
involved
in
fermentation
process,
which
generates
many
beneficial
compounds,
polyphenols,
organic
acids,
amino
vitamins,
minerals,
nitrogens,
hydrolytic
enzymes,
have
significant
effects
therapeutic
properties,
antioxidant,
anti-inflammatory,
anticancer,
antimicrobial
This
review
describes
recent
research
on
kombucha
fermentation,
microbial
community
SCOBY,
chemical
composition
kombucha,
its
benefits.
The
adverse
prospects
production
were
also
discussed.
